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Pete Miller's Filet Mignon Oscar ?

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01 / Original postPete Miller's Filet Mignon Oscar ?AL · 12 Aug 2005 02 / This pagePosts 1–8Page 1 of 1 · chronological order 03 / Latest replyPost #8AL · 13 Aug 2005

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General fitness, health and nutrition
Published
12 August 2005
Last activity
13 August 2005
Original author
AL
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8
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  1. Original post
    AL
    Archived post
    #1

    I had Filet Oscar at Pete Miller's (upper-mid-range steak/seafood restaurant
    in the Chicago burbs) earlier tonight. The bed of asparagus was just
    right--not too crispy, not too soft. The filet mignon was tender, warm, and
    medium rare the right way (ie. slightly pink, not red). The lobster in
    cream sauce on top was sweet and tender. Mmmm good.

    But at $60 per person (including non-alcohol drink, dessert and tip), I
    can't be doing this every night. I know how to cook asparagus, filet mignon
    and lobster. But what was in the cream sauce? Anyone know?

    Report
  2. Gregory Morrow
    Archived post
    #2
    AL said:

    I had Filet Oscar at Pete Miller's (upper-mid-range steak/seafood restaurant
    in the Chicago burbs) earlier tonight. The bed of asparagus was just
    right--not too crispy, not too soft. The filet mignon was tender, warm, and
    medium rare the right way (ie. slightly pink, not red). The lobster in
    cream sauce on top was sweet and tender. Mmmm good.

    But at $60 per person (including non-alcohol drink, dessert and tip), I
    can't be doing this every night. I know how to cook asparagus, filet mignon
    and lobster. But what was in the cream sauce? Anyone know?

    I know the chef at one of their locations, I'll try to find out...

    Which one did you go to?

    --
    Best
    Greg

    Report
  3. Bob
    Archived post
    #3

    AL asked:

    Quoted message said:

    I had Filet Oscar at Pete Miller's (upper-mid-range steak/seafood
    restaurant in the Chicago burbs) earlier tonight. The bed of asparagus
    was just right--not too crispy, not too soft. The filet mignon was
    tender, warm, and medium rare the right way (ie. slightly pink, not red).
    The lobster in cream sauce on top was sweet and tender. Mmmm good.

    But at $60 per person (including non-alcohol drink, dessert and tip), I
    can't be doing this every night. I know how to cook asparagus, filet
    mignon and lobster. But what was in the cream sauce? Anyone know?

    If they're following the "real" Oscar formula, that cream sauce was actually
    Béarnaise. Here's a link to a recipe for it:

    www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28313,00.html

    Bob

    Report
  4. Wayne Boatwright
    Archived post
    #4

    On Thu 11 Aug 2005 09:41:03p, Bob wrote in rec.food.cooking:

    Quoted message said:

    AL asked:

    Quoted message said:

    I had Filet Oscar at Pete Miller's (upper-mid-range steak/seafood
    restaurant in the Chicago burbs) earlier tonight. The bed of asparagus
    was just right--not too crispy, not too soft. The filet mignon was
    tender, warm, and medium rare the right way (ie. slightly pink, not
    red). The lobster in cream sauce on top was sweet and tender. Mmmm
    good.

    But at $60 per person (including non-alcohol drink, dessert and tip), I
    can't be doing this every night. I know how to cook asparagus, filet
    mignon and lobster. But what was in the cream sauce? Anyone know?

    If they're following the "real" Oscar formula, that cream sauce was
    actually Béarnaise. Here's a link to a recipe for it:

    www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28313,00.html

    Bob

    It may also have been a sauce like that used in Lobster Thermidor, which is
    (IIRC) a Bechamel Sauce often flavored with sherry.

    --
    Wayne Boatwright *¿*
    ____________________________________________

    Give me a smart idiot over a stupid genius any day.
    Sam Goldwyn, 1882-1974

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  5. sf
    Archived post
    #5
    Bob said:


    If they're following the "real" Oscar formula, that cream sauce was actually
    Béarnaise. Here's a link to a recipe for it:

    www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28313,00.html


    Mmmmm, good stuff!

    Report
  6. Bob (this one)
    Archived post
    #6
    AL said:

    I had Filet Oscar at Pete Miller's (upper-mid-range steak/seafood restaurant
    in the Chicago burbs) earlier tonight. The bed of asparagus was just
    right--not too crispy, not too soft. The filet mignon was tender, warm, and
    medium rare the right way (ie. slightly pink, not red).

    "Medium rare the right way" should be a warm red center. A warm pink
    center is medium.

    Pastorio

    The lobster in

    Quoted message said:

    cream sauce on top was sweet and tender. Mmmm good.

    But at $60 per person (including non-alcohol drink, dessert and tip), I
    can't be doing this every night. I know how to cook asparagus, filet mignon
    and lobster. But what was in the cream sauce? Anyone know?

    Report
  7. AL
    Archived post
    #7

    I went to the one in Wheeling. Come to think of it, that was the third
    time.

    Quoted message said:

    Which one did you go to?

    --
    Best
    Greg

    Report
  8. AL
    Archived post
    #8

    Thanks. I'll try it and see how it compares.

    Quoted message said:

    If they're following the "real" Oscar formula, that cream sauce was
    actually Béarnaise. Here's a link to a recipe for it:

    www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28313,00.html

    Bob

    Report

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